B316-816-2m 


BULLETIN 

OF  THE 

UNIVERSITY  OF/TEXAS 

No.  366 


EXTENSION  SERIES  NO.  63 


OCTOBER  20,   1914 


NUTS  AND  THEIR  USES 
AS  FOOD 


BY 

JESSIE  P.  RICH 

a 

Home  Welfare  Division 
Department  of  Extension 


Published  by  the  University  six  times  a  month  and  entered  as 
second-class  matter  at  the  postoffice  at 
AUSTIN,  TEXAS 


The  benefits  of  education  and  of 
useful  knowledge,  generally  diffused 
through  a  community,  are  essential 
to  the  preservation  of  a  free  gov- 
ernment. 

Sam  Houston. 


Cultivated  mind  is  the  guardian 
genius  of  democracy.  ...  It  is  the 
only  dictator  that  freemen  acknowl- 
edge and  the  only  security  that  free- 
men desire. 

Mirabeau   B.   "La mar. 


Nuts  and  Their  Uses  As  Food 

The  pecan  crop  of  last  year  was  greater  than  the  total  quan- 
tity of  all  nuts  used  in  1900.  This  is  a  convincing  argument 
that  nuts  are  being  used  in  this  country  as  an  article  of  food. 
They  are  no  longer  considered  merely  as  -a  tid-bit,  something 
to  be  munched  between  meals,  or  to  be  used  as  a  dainty  at  the 
end  of  a  meal.  A  knowledge  of  their  food  value  gives  them  a 
definite  place  in  the  diet  and  increases  their  productive  im- 
portance. 

The  term  "nut"  is  not  a  definite  one,  technically  speaking, 
and  is  applied  indiscriminately  to  many  fruits  or  parts  of  fruits 
which  have  a  more  or  less  hard,  woody  covering  surrounding 
a  meat  or  kernel.  The  most  diverse  plant  groups  are  cultivated 
for  our  nut  supply.  Some  are  obtained  from  the  deciduous 
trees,  others  from  the  tropical  palms  or  evergreens,  others  from 
shrubs  and  bushes,  and  the  Agricultural  Department  at  Wash- 
ington ranks  the  leguminous  vine  bearing  the  peanut  among 
our  nut  producers.  It  is  a  legume,  however,  not  a  true  nut. 

Nuts  in  general  are  rich  in  fat,  contain  large  amounts  of 
protein  material,  varying  amounts  of  carbohydrates,  and  valu- 
able mineral  salts.  The  pecan  contains  the  largest  amount  of 
fat  of  any  of  the  food  nuts  (70  per  cent).  The  pine  nut,  or 
Pignolia,  has  the  largest  amount  of  protein  of  the  nuts  (3£ 
per  cent),  and  also  a  large  amount  of  fat  and  mineral  salts. 
The  peanut  is  second  in  rank  for  its  amount  of  protein.  The 
almond,  beechnut,  chesnut,  and  Pistachio  nut  all  contain  more 
than  20  per  cent  of  protein.  This  places  them  among  the  high 
protein  content  foods.  The  chestnut  and  also  the  peanut  con- 
tain large  amounts  of  starch  and  sugar.  The  chestnut  shows 
as  much  as  41  per  cent  of  carbohydrates. 


4>  Bulletin  of  the  University  of  Texas 


NUT 


PERCENTAGE  COMPOSITION 


Ifr.fe  63.4  16. 


Z.S 


PROTEIN         FAT     CAK8OHYPRATE5     A5H         WATER 


FUEL 


PER  POUND. 


Nuts  and  Their  Uses  as  Food 


P  £  ANUT 


(NOT  A  TRUE  NUT; 


PERCENTAGE  COMPOSITION 


25.8  33.6  12.3-  2O  S.Z 

PROTEIN     FAT    CMBOHYDRATEC   ASK       'VOKTEJ 

PU£L    VALUE: 

25OO    CALQRI&5 
-:  'PfrR  POUND. 


Bulletin  of  the  University  of  Texas 


PERCENTAGE.  COMPOSITION 


9.6          7O.5         153  1.9  27 

PROTEIN         FAT        CARBOHYDRATES       ASH  WATER 


FUEL 

-3455  CALORIES 

PER  POUMD. 


Nuts  and  Their  Uses  as  Food 


The  accompanying  diagram  graphically  indicates  the  com- 
parative food  value  of  nuts,  the  nutrient  in  each  case  being 
from  a  pound  as  they  are  sold  on  the  market. 

COMPARATIVE    FOOD    VALUE    OF    NUTS 


FILBERT 


HICKORY 

IN  UTS 


FfCAN 


?EANUT 

WALNUT 
BLACK 

W/tUVUT 
EIN6U5H 


W////////////^^ 

BALANCED  T?ATION    FOJR    MAN  DOING    LIGHT 
|MUOCULflR         VJ/ORK 


DAILY         ••••• 
KATIO-IV  W%%%%%^^  /.//' 

i  PROTEIN     W  T/S5UE     -BUILDING    MATERIAL 

KEY       Y//////A 


HE/1T  AND 


-PRODUCING- 


8 


Bulletin  of  the  University  of  Texas 


The  following  table  shows  the  exact  composition  of  our  more 
common  food  nuts : 


Kind  of  Nut 

Refuse 

Edible  Portion 

Calories* 

Water 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

Ash 

Fuel   value 
per  pound 

Almond 

47.00 
49.35 
86.40 
15.70 
34.66 
52.08 
62.20 
27.04 
50.10 

34.7 
4.7 
4.5 
43.4 
13.0 
5.4 
3.7 
7.4 
3.4 

6.2 
4.2 
3.4 

4.4 
17.4 
27.9 
6.4 
6.6 
16.5 
15.4 
29.8 
12.1 

33.9 

22.6 
18.2 

4.7 
65.0 
61.2 
6.0 
56.2 
64.0 
67  \ 

50.4         4.2 

5.7         3.9 

1.6 

3.3 
3.0 
1.4 
1.6 
2.4 
2.1 
2.2 
1.6 

3.8 
3.1 
1.7 

1.265 
3.120 
3.370 
1.140 
2.805 
3.100 
3.345 
2.610 
3.300 

2.710 
3.250 
S.075 

Brazil    nut 

Butter   nut    

Chestnut     (fresh) 

41.3          1.5 
13.7          8.9 

m 

Cocoanut 

Filbert 

Hickory    nut           -      

Peanut          --           

43.4 

70.7 

48.2 
54.5 
60.7 

14.7         2.4 
8.5         3.7 

6.5         1.4 

Pecan    

Pine    nut,     Spanish  •  or    Pignolia 
(shelled) 

Pistachio                    --    

Walnut  _-           _  _-    

57.80 

13.7 

*The  calorie  is  the  unit  of  measure  used  to  determine  the  amount  of  heat  liberated 
from  foods  when  burned  in  the  body. 

These  tables  indicate  that  nuts  are  very  concentrated  foods, 
and  it  is  from  this  fact  that  their  reputation  for  indigestibility 
has  arisen.  They  often  have  been  eaten  in  large  quantities 
after  a  hearty  meal  or  late  at  night,  and,  as  a  matter  of  course, 
have  caused  discomfort.  Nuts  need  to  be  considered  more 
carefully  than  many  of  the  ordinary  materials,  for  any  con- 
centrated nutrient  is  often  the  cause  of  digestive  disturbances. 
Vegetarians  of  California  live  on  fruits  and  nuts,  and  the  com- 
bination furnishes  adequate  and  wholesome  living.  Their  ex- 
periment is  convincing,  no  doubt,  that  nuts  may  be  used  as 
articles  of  staple  diet,  but,  being  rich  in  protein  and  fat,  they 
should  be  used  in  combination  with  such  carbohydrate  foods 
as  bread,  vegetables,  and  fruits.  They  should  always  be 
thoroughly  masticated,  and,  for  children,  they  are  better 
ground  or  chopped.  Nuts  are  especially  recommended  for 
foods  for  diabetics  and  others  whose  diet  must  exclude  starch 
and  sugar.  In  this  case,  the  chestnut  and  peanut  should  be 
excluded. 

The  economic  value  of  nuts  may  best  be  shown  by  a  com- 
parison with  other  and  more  common  food  materials.  For 
instance,  10  cents  worth  of  pecans  furnishes  three  times  as 
much  food  value  (measured  in  calories)  as  10  cents  worth  of 


Nuts  and  Their  Uses  as  Food  .      9 

porterhouse  steak,  about  the  same  amount  of  food  material  as 
10  cents  worth  of  potatoes,  and  about  one  and  one-half  times 
the  nutrient  as  whole  milk.  In  the  case  of  the  peanut,  10  cents 
worth  is  equal  to  20  cents  worth  of  porterhouse  steak,  13  cents 
worth  of  potatoes  or  36  cents  worth  of  milk.  Ten  cents  worth 
of  hickory  nuts  is  equal  in  nutritive  value  to  about  10  cents 
worth  of  potatoes,  18  cents  worth  of  whole  milk  and  32  cents 
worth  of  porterhouse  steak.  It  is  interasting  to  note  that  10 
cents  worth  of  peanuts  contain  120  grams  of  protein,  more 
protein  than  is  generally  considered  adequate  for  a  day's 
consumption. 

Nuts  when  purchased  in  the  shell  are  cheaper  and  less  liable 
to  contamination  than  other  foods.  Those  purchased  celled 
are  always  questionable,  for  many  are  shelled  under  insani- 
tary conditions  and  in  homes  where  contagious  diseases  exist. 
When  nuts  are  purchased  shelled  they  should  be  scalded  before 
using.  This  is,  however,  not  a  reliable  safeguard. 

There  are  many  products  on  the  market  from  the  various 
food  nuts.  Some  of  the  more  important,  both  from  the  com- 
mercial and  dietetic  standpoint,  are  almond  meal,  peanut  oil. 
peanut  butter,  cocoanut  milk,  cocoanut  oil,  chestnut  paste, 
chestnut  flour,  and  nut  candy. 

Many  of  these  nuts,  and  especial!/  nut  products,  are  im- 
portant food  in  the  child's  school  luncheon.  There  is  no  end 
to  the  appetizing  sandwiches  which  can  be  made  from  the  nut 
butter  and  the  chopped  or  ground  nuts  in  combination  with 
other  materials.  Such  sandwiches  with  a  cup  of  hot  chocolate 
or  bowl  of  cream  soup  in  the  place  of  the  greasy  fried  meat, 
cold  biscuit,  and  indigestible  pastry,  which  so  commonly  fills 
the  lunch  basket,  would  do  much  toward  building  up  strong 
bodies  and  brighter  minds  for  our  school  children. 

The  following  further  emphasize  the  fact  that  nuts  have  high 
food  value,  and,  when  they  are  used  in  combination  with  other 
foodstuffs,  greatly  increase  the  amount  of  nourishment  of  that 
particular  dish : 


10  Bulletin  of  the  University  of  Texas 

NUTS   GREATLY    INCREASE    FOOD    VALUE    OF   CHERRY   SALAD. 

Cherries  on  lettuce  leaf  with  dressing  furnish.  . .  .   265  calories 
One  tablespoon  of  pecans  furnishes 80  calories 


Total  food  furnished  by  cherry  salad  stuffed 

with   nuts    345  calories 

Nuts  increase  food  value  of  salad 80  calories 

NUTS  GREATLY  INCREASE  FOOD  VALUE  OF  STUFFED  BEETS. 

One  beet  stuffed  with  rice  and  white  sauce  furnishes  258  calories 
Two  tablespoons  pecans  furnish 190  calories 


Total  food  furnished  by  beets  stuffed   with 

nuts  and  rice 448  calories 

Nuts  increase  food  value  of  beets 190  calories 

NUTS    GREATLY    INCREASE    FOOD   VALUE    OF    CORN    STARCH    PUDDING. 

One  serving  of  corn  starch  pudding  furnishes.  .  .  .   191  calories 
One-eighth  cup  of  pecans  furnishes 143  calories 


Total  food  furnished  by  nut  corn  starch  pud- 
ding     334  calories 

Nuts  increase  food  value  of  pudding 143  calories 

The  following  recipes  have  been  tested  and  indicate  desirable 
ways  of  using  nuts : 

SOUPS. 

ALMOND    SOUP. 

%  c.  almonds  3  c.  white  stock 

6  bitter  almonds  •        1  small  onion 

4  tbsp.  cold  water  3  tbsp.  butter 

Small  pieces  celery  3  tbsp.  flour 

2  c.  scalded  milk  1  c.  cream 

Salt  and  pepper  to  taste. 

Blanch,  chop,  and  pound  almonds  in  mortar.  Add  water 
and  salt  gradually,  then  add  stock,  onions,  and  celery;  let 
simmer  one  hour,  and  rub  through  sieve.  Melt  butter,  add 


Xuts  and  Their  Uses  as  Food  11 

flour,  and  pour  on  gradually  the  hot  liquid ;  then  add  milk, 
cream,  salt  and  pepper. 

CHESTNUT   PUREE. 

4  c.  white  stock  2  c.  scalded  milk 

2  c.  fresh  chestnuts,  1  slice  of  onion 

boiled  and  chopped  Vt  tsp.  celery  salt 

y±  c.  butter  l/±  c.  flour 

Salt   and  pepper  to  taste. 

Cook  stock,  chestnuts,  onion,  celery,  and  celery  salt  10  min- 
utes ;  rub  through  a  sieve ;  add  milk  which  has  "been  blended 
with  the  flour  and  butter  and  seasoning. 

CREAM    OF    CHESTNUT    SOUP. 

Mix  one  cup  of  cooked  and  sifted  chestnuts  with  one  pint  of 
white  stock  and  one  pint  of  white  sauce. 

PEANUT    SOUP. 

2  tbsp.  butter  4  c.  milk 

2  tbsp.  flour  1  c.  roasted  peanuts 

1%  tsp.  salt 

Run  peanuts  through  food  chopper ;  heat  them  with  the  milk, 
and  make  into  a  white  sauce  with  the  butter  and  flour. 

•.  ' 

TOMATO   SOUP. 

1  can  of  tomatoes  2  tsp.  sugar  I 

1  pint  of  water  1  tsp.  salt 

12  pepper  corns  Vs  tsp.  soda  I 

Bit  of  bay  leaf  2  tbsp.  peanut  butter 

4  cloves  3  tbsp.  flour 

1  slice  onion 

Cook  tomatoes,  water,  pepper  corns,  bay  leaf,  cloves  and 
sugar  twenty  minutes ;  strain  and  add  salt  and  soda ;  bind  by 
adding  flour  creamed  with  the  peanut  butter ;  boil  and  serve  hot. 

ENTREES. 

CHESTNUT   ROULETTES. 

1  c.  chestnut  puree  2  eggs 

2  tsp.  heavy  cream  2  tsp.  butter 

Onion,  salt  paprika. 
Mix  ingredients  in  order  given;  cook  two  minutes  and  cool. 


12  Bulletin  of  tlie  University  of  Texas 

Shape  a  little  larger  than  French  chestnuts,  dip  in  crumbs, 
eggs ;  crumbs  again.    Fry  in  deep  fat ;  drain  on  brown  paper. 

CHESTNUT   EN    CASSEROLE. 

Remove  shells  from  three  cups  chestnuts;  put  in  casserole 
dish  and  pour  over  five  cups  highly  seasoned  chicken  stock. 
Cover  and  cook  in  slow  oven  three  hours ;  then  thicken  chicken 
broth  with  2  teaspoonfuls  butter  and  1A/4  tablespoonfuls  flour 
cooked  together.  Serve  in  casserole  dish. 

SWEET  POTATO  PEARS. 

2  cups  hot  riced  potato  1  c.  English  walnuts, 

3  tbsp.  butter  chopped 
%  tsp.  salt                                      1  beaten  egg 

Form  in  pear  shape,  dip  in  crumbs,  egg,  and  crumbs  again; 
fry  in  deep  fat  and  drain.  If  potatoes  are  very  dry,  it  will  be 
necessary  to  add  hot  milk  to  moisten. 

VEGETABLES. 

PEANUT    TURNIPS. 

Slice  turnips  in  rounds,  throw  into  a  rapid  boiling  meat  stock 
and  cook  until  tender.  Make  alternate  layers  of  chopped  pea- 
nuts, dissolved  peanut  butter,  and  the  turnips.  Season  each 
layer  with  salt  and  pepper.  Bake  in  the  oven  for  about  fifteen 
minutes.  Baste  every  few  minutes  with  thin  peanut  butter. 

NUT  FILLED  POTATOES. 

6  potatoes  1  tbsp.  parsley 

1  c.  rich  milk  1  tbsp.  melted  butter 

1  tsp.  salt  1  c.  nut  meats 

Bake  potatoes  until  soft  and  mealy.  Prick  to  let  out  steam, 
and  then  cut  directly  in  halves  where  they  were  pricked  and 
with  a  sharp  spoon  remove  the  pulp,  turning  into  a  warm 
-mixing  bowl;  mash  thoroughly,  adding  salt,  parsley,  melted 
butter  and  nuts  that  have  been  passed  through  the  meat  chop- 
per. Beat  with  a  fork  until  light  and  return  to  shells.  Dust 


Nuts  and  Their  Uses  as  Food  13 

with  brown  bread  crumbs,  place  in  a  hot  oven  for  ten  minutes 
to  brown  the  crumbs,  and  serve  hot. 

STUFFED   BEETS. 

6  good  sized  beets  %  c.  boiled  rice 

1  c.  white  sauce  %  c.  chopped  pecans 

Boil  beets  until  tender,  remove  centers  and  refill  with  the 
above  mixture.  Reheat  and  serve. 

STUFFED  TOMATOES. 

1  c.  stale  bread  crumbs  Onion  juice 

y2  c.  chopped  nuts  6  tomatoes 

1  tsp.  salt  1  tbsp.  melted  butter 

Mix  together  the  bread,  nuts,  salt,  butter,  and  onion  juice; 
cut  the  stem  end  from  the  tomatoes,  and  remove  seeds  and 
centers.  Fill  tomatoes  with  the  mixture  and  stand  in  baking 
pan.  Add  half  cupful  of  water  and  bake  in  quick  oven  for 
thirty  minutes,  basting  two  or  three  times.  Same  mixture  may 
be  put  in  cucumbers  or  squash. 

MEAT   SUBSTITUTES. 

NUT-AND-CHEESE  ROAST. 

1  c.  grated  cheese.  1  tbsp.  butter 

1  c.  chopped  English  %  lemon 

walnut  meats.  Salt 

1  c.  fine  bread  crumbs  %  c.  water 

2  tbsp.  chopped  onion  A  few  sprigs  of  parsley 
Cook  the  onion  in  the  butter  and  the  water  until  it  is  tender ; 

add  the  nut  meats,  cheese,  bread  crumbs,  salt  to  taste,  the 
grated  rind  and  the  strained  juice  of  half  the  lemon.  Turn 
into  a  buttered  baking  dish,  cover  with  buttered  bread  crumbs, 
and  bake  in  the  oven  for  twenty  minutes.  Decorate  with  cut 
lemon  and  parsley. 

NUT*  LOAF — i. 

1  c.  chopped  nut  meats  %  tsp.  onion  juice 

2  c.  bread  crumbs  1  tsp.  catsup 
%  c.  melted  butter  1  tsp.  salt 

1  egg  Paprika 

Mix  all  these  ingredients  together  and  add  more  seasoning 


14  Bulletin  of  the  University  of  Texas 

if  required.  Put  into  a  buttered  tin  or  mold,  bake  for  one  hour 
in  a  moderate  oven,  covering  the  first  half  of  the  time.  During 
the  cooking  baste  three  times  with  melted  butter.  Turn  out 
on  a  hot  dish,  sprinkle  with  chopped  nut  meats  on  top  and  serve 
with  brown  sauce. 

NUT  LOAF II. 

1  c.  chopped  (not  ground)          4  eggs — beat  whites 

nut  meats  separately 

iy2  c.  milk  2  tbsp.  butter  or  peanut  oil 

2  c.  bread  crumbs  or  Salt  and  seasoning  to 

shredded  wheat  taste 

Make  a  loaf  about  the  size  of  a  small  baker's  loaf  of  bread. 
Bake  twrenty  to  thirty  minutes  in  a  pan  of  water. 

NUT   CROQUETTES. 

1  c.  stale  bread  crumbs  1  tsp.  salt 

1/2  c.  milk  2  egg  yolks,  beaten 

1  c.  chopped  nuts 

Mix  together  the  ingredients,  shape,  dip  in  egg,  bread 
crumbs,  egg  again,  and  fry  in  deep  fat. 

MOCK  FISH. 

1  cup  ground  pecan  nuts  1  tbsp.  orated  onion 

1  cup  ground  black  walnuts  1  tsp.  salt 

2  cups  cold  boiled  hominy  2  hard  cooked  eggs  chopped 
!/2  cup  bread  crumbs  fine 

1  tbsp.  chopped  parsley  1  well  beaten  egg 

Mix  the  ingredients  together  and  bake.  This  dish  is  most 
attractive  when  baked  in  a  buttered  fish  mold.  It  requires  half 
an  hour  in  a  moderate  oven.  Decorate  with  quartered  lemons 
and  serve  with  sauce  Hollandaise. 

MACARONI  CROQUETTES. 

1  cup  cooked  macaroni  1  cup  chopped  nuts 

1  cup  thick  white  sauce  salt,  pepper 

Chop  fine  cold  cooked  macaroni.  Make  a  thick  sauce  by  rub- 
bing together  2  tablespoonfuls  of  flour  with  1  tablespoonful  of 


'Nuts  and  Their  Uses  as  Food  15 

butter  .and  add  1  cup  cold  milk.     Stir  over  fire  until  thick  and 
smooth,  and  add  1  teaspoonful  of  salt  and  dash  of  pepper. 

When  the  sauce  is  cold,  add  chopped  nuts  and  the  cooked 
and  chopped  macaroni.  Add  onion  juice  if  desired.  Proceed  as. 
with  other  croquettes,  and  serve  with  nut  or  tomato  sauce. 

MOCK  GOOSE. 

1  pint  dry  bread  crumbs  1  pint  cold  boiled  rice 

1  pint  water  1  tbsp.  salt 

6  hard  boiled  eggs  1  tbsp.  grated  onion 

1  pint  chopped   or  ground  1  tbsp.      finely      powdered 
pecans,  hickory,  or  black  sage 

walnut  meats  3  well  beaten   eggs 

Cook  the  dry  bread  crumbs  in  water  until  boiling  hot.  Take 
from  fire,  add  hard  boiled  eggs,  finely  chopped;  the  chopped 
or  ground  pecan,  hickory,  or  black  walnut  meats,  the  cold  boiled 
rice,  salt,  grated  onion  and  finely  powdered  sage.  Mix  thor- 
oughly and  add  the  well  beaten  eggs.  Place  on  oiled  paper  in 
a  baking  pan,  form  into  shape  of  a  goose,  reserving  some  for  legs 
and  wings.  Form  the  legs,  stick  in  each  a  piece  of  dry  macaroni 
for  the  bone  and  press  close  to  the  side  of  the  body.  Form  the 
wings  and  press  them  down  near  the  back  of  the  paper.  This 
may  be  done  the  day  before  cooking.  One  hour  before  serving, 
brush  the  goose  with  melted  butter  or  cottonseed  oil,  dust  thickly 
with  fine  bread  crumbs  and  bake  in  quick  oven  for  an  hour, 
basting  several  times  with  melted  butter  or  oil.  Serve  with 
apple  or  gooseberry  sauce.  In  serving,  cut  off  the  legs  and  wings 
and  cut  the  body  into  slices  cross-wise. 

NUT   CHOPS. 

4  tbsp.  peanut  butter  1  egg  and  cracker  crumbs 

6  tbsp.  cream  6  slices  bread 

Trim  all  crusts  off  the  bread;  spread  the  bread  with  peanut 
butter,  cut  into  three  oblong  pieces;  beat  the  eggs  and  add  the 
cream.  Dip  the  bread  into  the  egg  and  cream,  then  into  cracker 


16  Bulletin  of  the  University  of  Texas 

crumbs.     Place  in  an  oiled  pan  and  bake  in  a  hot  oven  until 
brown. 

NUT  BREAD 1. 

1/2  c.  sugar  2  eggs 

4  c.  flour  2  c.  milk 

1  tsp.  salt — level  1  c.  chopped  nut  meat 
4  tsp.  baking  powder — level 

Mix  dry  ingredients.  Add  eggs,  well  beaten ;  two  cups  of  milk. 
Put  in  tins  and  let  stand  twenty  minutes.  Bake  three-quarters 
of  an  hour. 

NUT  BREAD II. 

21/2  c.  flour  %  c.  milk 

21/2  tsp.  baking  powder  1  egg,  well  beaten 

1       tsp.  salt  1  c.  chopped,  nut  meats 
1/3  c.  sugar 

Sift  flour  and  baking  powder ;  add  salt,  sugar  and  nut  meats. 
Beat  egg  well;  turn  in  milk  and  add  to  above.  Put  in  pan  and 
allow  to  stand  ten  minutes.  Bake  in  moderate  oven. 

NUT    BREAD III. 

1/2  c.  molasses  1  c.  walnuts 

1/2  c.  sugar  2  c.  graham    flour 

11/2  c.  milk  2  c.  white  flour 

1       tsp.    salt  1  well  beaten  egg 

4       tsp.    baking  powder  2  tbsp.  corn  starch 

Mix  flour,  baking  powder,  salt  and  nuts;  add  milk,  molasses 
and  sugar,  then  egg.  Let  stand  in  pans  about  thirty  minutes 
before  baking. 

SALADS. 

NUT  CHEESE  BALLS. 

Grate  or  pass  through  a  food  cutter  remnants  of  cheese.  If  dry, 
moisten  with  melted  butter  or  cream.  Mix  with  an  almost  equal 
quantity  of  finely  chopped  hickory  nuts  and  half  quantity  of 


Nuts  and  Their  Uses  as  Food  17 

chopped  candied  cherries.    Mold  into  balls,  press  whole  nut  meat 
on  top.     Serve  in  nest  of  lettuce  leaves  with  salad  dressing. 


NUT  AND  CELERY  SALAD. 


Mix  equal  parts  of  English  walnuts  or  pecan  meats  cut  in 
pieces,  and  celery  cut  in  small  pieces.  Marinate  with  French 
dressing.  Serve  with  border  of  shredded  lettuce. 


EGG   SALAD. 

Cut  six  hard-boiled  eggs  in  halves,  crosswise,  keeping  the  whites 
in  pairs.  Remove  yolks,  and  mash.  Add  mayonnaise  dressing 
and  finely  chopped  nut  meats.  Make  into  balls ;  fill  whites.  Ar- 
range on  lettuce  leaves  with  nut  meats  and  dressing. 

NUT   SALAD. 

Mix  one  cup  chopped  English  walnuts  and  two  cups  shredded 
lettuce.  Arrange  on  lettuce  leayes  and  garnish  with  mayonnaise 
dressing. 

GRAPE   FRUIT   SALAD. 

Two  large  grape  fruit,  peel  and  cut  in  quarters ;  one  cup  Eng- 
lish walnuts.  Serve  grape  fruit  and  nuts  on  lettuce  leaves  with 
mayonnaise  dressing.  Garnish  with  Malaga  grapes. 

NUT  AND  PEACH  SALAD. 

Fill  the  cavities  of  halved  peaches  with  a  mixture  of  chopped 
walnut  meats,  chopped  pears  and  chopped  parsley  or  celery. 
Garnish  with  chopped  lemon  jelly  and  serve  with  mayonnaise. 

NOTE. — Any  combination  of  nuts  and  fruits  may  be  used  for  a 
salad. 

DESSERTS. 

CARAMEL  CORN  STARCH  PUDDING. 

1       c.  milk  Speck  salt 

iy2  tbsp.  milk  "White  of  eggs 

IVi  tbsp.  sugar  2  tbsp.  corn  starch 

Scald  the  milk  in  double  boiler.  Mix  corn  starch,  sugar  and 


18  Bulletin  of  the  University  of  Texas 

salt  thoroughly;  add  slowly  .the  scalded  milk,  stirring  constantly. 
Return  to  top  of  boiler  and  cool  twertty  minutes,  stirring  con- 
stantly for  the  first  five  or  six  minutes,  then  occasionally.  Re- 
move from  fire  and  while  very  hot  fold  in  lightly,  but  thoroughly, 
the  well  beaten  white  of  egg.  When  partially  cooled,  add  car- 
amel; put  into  wet  cups  or  molds,  cool  and  then  stand  for  sev- 
eral hours  on  ice.  Remove  from  molds.  Serve  with  a  soft  cus- 
tard, mashed  fresh  berries  or  whipped  cream. 

MARSHMALLOW  PUDDING  A  LA   STANLEY. 

1/2  lb.  marshmallows  V*  c.  candied  cherries 

1       c.  heavy  cream  %  c.  English  walnuts 

1/2  tsp.  vanilla  2       tbsp.    powdered    sugar 

Soak  cherries  in  rum  to  cover  one  hour,  then  cut  in  pieces. 
Cut  walnuts  and  marshmallows  in  small  pieces.  Whip  cream, 
add  sugar  and  vanilla.  Fold  in  remaining  ingredients,  mold  and 
chill. 

NOUGAT    ICE    CREAM. 

3  c.  milk  1.1/2  c.  heavy  cream 

1  c.  sugar  Whites  of  5  eggs 

Yolk  of  5  eggs  %  c.  each  of  English  walnuts 

Pinch  of  salt  filberts  and  almond  meats 

1  tsp.   each  of  almond  and  vanilla  flavoring. 

Make  custard  of  first  four  ingredients :  strain  and  cool.  Add 
heavy  cream  beaten  stiff ;  whites  of  eggs,  beaten  stiff ;  nut  meats, 
finely  chopped;  flavoring;  then  freeze. 

NESSELRODE  PUDDING. 

Shell  -and  peel  about  twenty  Italian  chestnuts.  If  the  home- 
grown nuts  are  used,  a  double  quantity  will  be  required.  Roll 
the  nuts  until  tender,  then  press  through  a  sieve.  Make  a  rich 
custard,  using  a  pint  of  rich  milk  or  cream,  the  yolks  of  six  eggs 
and  sugar  to  make  quite  sweet.  Stir  over  the  fire ;  add  the  chest- 
nut pulp  and  a  quarter  pound  each  seeded  raisins  and  cleaned 
currants ;  cook  until  thickened ;  take  from  the  fire,  cool ;  then  add 


Nuts  and  Their  Uses  as  Food  19 

a  pint  of  cream  whipped  and  sweetened.   Flavor  to  taste.   Beat 
well  together  and  freeze. 

APPLES  PRALINEE. 

4  apples  8  tbsp.  sugar 

!/>  c.  sugar  %  c.  blanched  and  chopped 

1  c.  water  almonds 

Core  and  pare  the  apples ;  dissolve  sugar  in  water ;  then  let 
cool  five  minutes.  In  this  syrup  cook  apples  till  tender,  turning 
them  to  keep  them  in  shape,  and  to  cook  through  the  apples. 
Remove  to  serving  dish.  Stir  constantly  while  cooking  the  8 
tablespoonfuls  of  sugar  and  the  almonds  over  a  hot  fire  until 
sugar  becomes  caramelized.  Pour  the  nuts  and  caramel  on  the 
apples,  taking  care  that  none  falls  on  the  dish.  Cook  apple 
syrup  until  very  thick.  Serve  hot  or  cold,  with  or  without 
cream. 

CAKES. 

HICKORY    NUT    CAKE. 

2  c.  sugar  Whites  of  5  eggs 

%  c.  butter  3  tsp.  baking  powder 

%  c.  water.  1  c.  hickory  nut  meats 

3  c.  flour  1  tsp.  vanilla 

Cream  butter  and  add  sugar.  Sift  flour  and  baking  powder 
together,  and  add  this  and  the  water  to  the  creamed  sugar  and 
butter.  Stir  well;  add  nuts  and  vanilla.  Fold  in  beaten 
whites  and  bake  in  a  loaf. 

NUT    CAKE. 

To  plain  cake  batter  add  one-half  cup  finely  chopped  walnut 
or  pecan  meats.  Bake  in  shallow  pan  and  cover  with  boiled 
frosting,  and  ornament  with  halved  nuts. 

PEANUT  CAKE. 

Make  a  good  plain  cake  batter,  and  for  a  cake  using  two 
cups  of  flour  use  one  cup  of  raw  peanuts  chopped  fine  and  one 


20  Bulletin  of  the  University  of  Texas 

cup  of  raisins.     Roll  nuts  and  raisins  in  flour  and  add  to  batter. 
Bake  slowly. 

CHOCOLATE   NUT   WAFERS. 

Mix  in  order  given  one  cup  sugar,  two  squares  of  chocolate, 
one-half  cup  melted  butter,  yolks  and  whites  of  two  eggs  beaten 
separately  then  together,  one-half  cup  flour.  Spread  very 
thinly  over  cooking  sheet  and  sprinkle  on  it  one  cup  coarsely 
choped  nut  meats.  Bake  not  too  brown.  Cut  in  oblongs  and 
remove. 

NUT  KISSES. 

Beat  dry  the  whites  of  three  eggs.  Add  two  cups  (scant)  of 
granulated  sugar,  one-half  pound  almonds  and  one-half  pound 
dates.  Cut  dates  and  almonds  into  small  pieces.  Fold  in 
whites  of  eggs  and  drop  on  fine  cracker  crumbs  in  buttered 
pan.  Bake  in  a  slow  oven. 

BUTTERNUT  FRUIT  CAKE. 

2  c.  flour  2  tbsp.  molasses 

1  c.  brown  sugar  Butter  the  size  of  a  large  egg 

1  c.  sour  cream  2  eggs,  well  beaten 

1  c.  chopped  raisins  1  tsp.  soda 

1  c.  chopped  butternuts  1  tsp.   (each)   cinnamon, 
%  lb.  citron,  cut  very  fine  cloves  and  nutmeg. 

Cream  the  butter  and  sugar,  add  molasses,  eggs,  cinnamon, 
cloves,  nutmeg  and  fruit  and  stir  well.  Sift  the  soda  with  the 
flour  and  stir  flour  and  sour  cream  into  the  cake.  Bake  in  a 
loaf  in  a  moderate  oven. 


DEPARTMENT  OF  EXTENSION 

Edwin  Du  Bois  Shurter,  Ph.  B.,  Acting  Director  of  the  Depart- 
ment. 
Sam  C.  Polk,  Secretary  of  the  Department. 


Division  of  Correspondence  Instruction: 

Leonidas  Warren  Payne,  Jr.,  Ph.  D.,  Head  of  the  Division. 
W.  Ethel  Barren,  Registrar  of  the  Division. 


Division  of  Child  Welfare : 

Alexander  Caswell  Ellis,  Ph.  D.,  Head  of  the  Division. 


Division  of  Home  Welfare: 

Mary  E.  Gearing,  Head  of  the  Division. 
Gertrude  Louise  Blodgett,  B.  S.,  Lecturer. 
Franc  B.  Hancock,  M.  A.,  Lecturer. 
Minerva  Lawrence,  B.   S.,  Lecturer. 


Division  of  Public  Discussion : 

Edwin  Du  Bois  Shurter,  Ph.  B.,  Head  of  the  Division. 
Morgan  Vining,  A.  B.,  LL.  B.,  Assistant  Director  of  the 

Interscholastic  League. 
Edwin  Sue  Goree,  Extension  Librarian. 


Division  of  Public  Lectures  and  Publicity : 

John  Avery  Lomax,  M.  A.,  Head  of  the  Division. 


Division  of  Public  School  Improvement : 

Raymond  George  Bressler,  M.  A.,  Head  of  the  Division. 
Edward  Everett  Davis,  B.  A.,  Lecturer. 
Amanda  Stoltzfus,  L.  I.,  Lecturer. 
Newman  Leander  Hoopingarner,  M.  A.,  Manager  of 
Exhibits. 


Division  of  Public  Welfare : 

George  Simon  Wehrwein,  B.  S.,  Head  of  the  Division. 


Gen.Lfb  Gen.Ufa. 

7  DAY  USE      A9.*i 

RETURN  TO  DESK  FROM  WHICH 

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